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Wednesday, November 07, 2012

Chicken and Biscuit Bake

I have always had a thing for chicken and dumplings. It's just one of those warm, comforting dishes that satisfies like no other. And, I adore pot pie! This recipe is a collision of the two. This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

It might not be the prettiest dish to photograph, but this has become a favorite with my own family and something that I love to serve throughout the cooler months of the year when comfort food is what everyone is craving.

Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.

In a small mixing bowl, combine the Bisquick and milk. (It's okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.

Combine the cream of chicken soup with the warmed stock.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(It'll looks like a big, soupy mess. This is normal.)

If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 - 55 minutes or until casserole is set and lightly browned.

So glad you enjoyed it! Your comment brought me back to this post and the photos reminded me of just how yummy and comforting this dish is ... especially with the temps so low in our area! Thinking this may be on the menu this week! :)

I'm not sure that canned biscuits would work. The Bisquick in this recipe is kind of needed ... as it is what forms together as it bakes with the other ingredients to form the casserole. It may work ... I'm just not sure. Sorry I can't be of more help.Angela

We're a family of five and I think we have just a little leftover when we have this. So, I would venture to say that it would serve maybe 6 - 8 people ... depending on how large of portions people are served (or take) and if you have other dishes being served with it. :) Hope that helps.

Hi, Christine. I am not sure if this would freeze well ... there is a bit of "magic" that happens between the biscuit mixture and the stock/soup mixture when baked. I'm just not sure how it would turn out if frozen, then thawed first prior to baking. By all mean, however, if you do try it, please let us know how it worked for you! :)

I make this and freeze it all the time and it turns out great. I add the biscuit mix then the soup mixture over top, put a lid on it and set it somewhere in the freezer where it can sit flat until frozen. Increase bake time to approx and hour and a half at 350F and viola! :) *also - I use the tinfoil take-out containers that can be bought at the dollar store with the lids that you crimp on, and you can write what's inside and any cooking instructions right on it*

Hi there. I would maybe just cut all of the ingredients in half. It would give you enough for dinner and maybe one or two servings for leftovers the next day perhaps. I'm not sure if the cooking time will change, so just keep an eye on it towards the end of baking. You're wanting it to be set on the top and browned up a bit. :)

I updated the recipe to reflect that I use low sodium stock. I didn't have that info provided originally, so I apologize that yours was too salty. Also, I had another reader email that her attempt turned out a little too salty, as well, so I updated the recipe to encourage readers to start by adding 2 cubes of bouillon and to only add the third if they think it is needed. Thank you for your feedback.

What size bouillon cubes did you use? I'm making this for dinner tomorrow but the only cubes that I found were the size of a quarter, plus the corners. I've seen smaller ones before so I'm not sure. Thank you. :)

I adapted the recipe from Deep Dish South and The Shady Porch (both are recipe blogs) ... as credited at the end of my post. I took what I liked about both recipes, played around with it and perfected it into the recipe you find here. :) So, I have to give credit to their blogs ... they inspired me to come up with something my family loves!

I made this for supper tonight exactly as the recipe said. It was very good and my hubby loved it. I'm curious though .. it tasted quite salty yet I didn't add any salt and used low sodium chicken stock .. is the salt coming from the boullion cubes?

I am glad that you enjoyed the recipe. A few others have mentioned that it can be a little salty ... depending on your stock/broth and potency of the cubes. I would maybe recommended lessening the amount to just 1 cube next time. :) Since others have brought this to my attention, I will update the recipe to read only 1 cube. There is salt in the chicken soup, too, so it probably only needs 1 cube. Also, if people are using salted butter, that will up the salt content, too. I usually purchase unsalted, but didn't think that many use salted. Thank you!

Your right. I noticed the comments above .. sorry ... should have read those first :) I used two large sized cubes and regular soup. I'm going to try again with one large cube because although it was salty it wasn't over the top. Thanks

Bisquick is a product sold by Betty Crocker. It can be found pretty easily .... at least in the U.S. It is a pre-mixed baking product that includes flour, shortening, salt and baking powder. You can find a photo of the product and more info here:

Thanks Angela. Your description and the pictures made me want to make this dish right away so I went ahead and made it with the bisquick substitute using APF, Baking powder, salt and oil. I am so happy I made it and I simply loved it. My stomach was full but my heart was not satisfied and wanted one more serving. I over ate. I really did. I loved it. Thanks again. Posting as me this time instead of being Anonymous.

Ya know, I really am not sure. It's worth a try and certainly probably wouldn't taste bad. But, I'm just not sure how everything would bake up after sitting all day in the fridge. If you do give it a whirl, please follow up and let me know how it turns out. My readers would probably love to know if that is an option! :)

You could make up the first half of this recipe (chicken and veggies) and put it in the fridge in the morning (or even overnight) and then when you are ready to pop it in the oven at the end of the day, quickly mix up the Bisquick and milk combo and then the chicken stock and chicken soup combo. I don't think it would turn out as well if it sat completed in the fridge all day? But, hey, that's just me! lol I haven't had this yet, but, it is in the oven at this moment and smells very nice. I used a can of Cream of Chicken with Herbs and no bouillion cubes.

Blind baked 4 deep dish pie crusts, made my own filling but then topped them with your top crust idea...after it came out I brushed it with melted (seasoned) butter...it was FABULOUS! 2 of the 4 pies are already gone...lol! Thanks for this GREAT idea/recipe!!!

I cooked this for my family last week and it was a huge hit. There was enough to feed my family and have some leftovers. We already decided we will use the leftover turkey from the holidays with this recipe. Already looking forward to the leftover turkey with this easy recipe.

The top does brown and crisp up a bit much like the outer part of a traditional biscuit. But, the inner part is kind of like the dough in a chicken and dumpling recipe. So, it truly is the best of both worlds! :)

You're right ... I need to work on getting a Pin It button installed asap! I will get to work on it this week. I had held off from installing the button a while back because I had heard bloggers were having problems with it. But, I will look into it again now that some time has passed. For now, you could always save the web page in your favorites ... or copy and paste the recipe into a WORD document or print the recipe if that is an option. :)

I made this for dinner tonight and followed the directions to a "T" except I used dark meat versus the chicken breast and I seasoned the chicken with basil and sea salt. It was fabulous!!!! Using the one bouillon cube was key as I didn't need any additional seasoning. This was superb!!!!!!

Because I can't have MSG in the evening, I deleted the cream of chicken soup and substituted low fat half and half and shredded cheese. It was awesome and more healthy. I'm glad the recipe mentions how pathetic the casserole looks before it goes into the oven. I might have thought I'd made an error in making it. Looks pretty good coming out of the oven and the smell was heavenly. What a wonderful dish for a cold winter evening! Thank you.

Hi! I made this tonight and it was delicious! No more making chicken pot pies; THIS dish will now be my go-to cold weather, comfort food meal!! Just so you know I assembled the dish in the morning and kept it in the fridge until I was ready to cook it at dinner. Worked great!! Just have to cook it like 10 mins longer.

Hi, Sheena. I know there are easy recipes for making your own Bisquik. I've never made it from-scratch, but I see them on blogs all the time. I think it's flour, shortening and baking powder basically. You could easily do a search for a homemade version. Hope that helps! :)

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Label. Store in a cool,dry place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.

I have collected I-don't-know-how-many chicken pot pie recipes over the years. Yesterday I found your recipe online and tried it last night without making any changes, except to cut it in half. Just wanted to let you know, all those other recipes I collected? I tossed them in the recycle bin. From now on, I'll only need yours!

This is one of the dinners that my husband requests when he gets to choose ahead of time. I use a homemade cream of chicken soup (same consistency and taste as the canned stuff minus MSG) as well as a homemade chicken bullion substitute. We absolutely love it!!!

This is such a good recipe! I made it for the second time tonight and followed the recipe until it came to the cook time. For some reason it didn't look done, so I let it cook longer. Still very flavorful (my own stock, my own roasted thighs, schmaltz replacing half the butter, tsp garlic & onion powder, 1/2 tsp curry and I agree the chix soup w/herbs adds a lot) but it was like a chicken flavored very light biscuit. No juiciness. Well, I realized the 'cook time' is part of the recipe. Lesson learned. Will be making this soon so I can redeem myself w/the fam. Thanks again! *hugs*

Love all of your additions ... especially the curry. Thanks so much for leaving your feedback. :) Hopefully, it turns out perfectly for you next time, but I'm sure it was still delicious even with a little extra bake time.

Hi Angela! Hope your holidays and New Year have gone well. Can not believe it's been over 4 months since i made this. This time I cooked it as the recipe stated and after sitting for 10 min it was perfect. Still used my homemade stock and roasted chicken, added a lil more curry this time. It was great! Take care! *hugs*

Thanks for this. I make it just the way you say and it is awesome for my family on any given night. I like that it's so easy and I add mashed potatoes on the side. It 's a good comfort food and I'm thankful I found it!!!!

I stumbled across this recipe either on Pinterest or Facebook...wow, am I glad I did! It is delicious and so easy! I used turkey instead of chicken since I had a bunch of leftover turkey in the freezer. And I used almond milk since that's all I ever have in the house. This one is a real keeper!!

I know that you get many, many comments, but I just want to encourage you! I used this recipe many times in the States and all of the people that ate it, loved it! Currently I live in East Africa, and I wanted to make this for my team, forgetting that foods are different here. So I went out on a mission to find all of it, because not following a recipe stresses me out. But I had to branch out, and it turned out just as delicious, now I like to stray from recipes. My team loved it, so I am actually making it again soon which is why I am revisiting this site. I now have found all the ingredients since I have been here longer, so I will probably be doing a mixture! I want to thank you for this recipe, thank you for bringing my team comfort, and thank you for bringing us together. We like to eat together once a week, so your recipe helps with that!!! And you are feeding belly's halfway across the world! Happy, happy day!

How awesome. Thank you for taking time to write and for your kind words. You totally brought a smile to my face and made my morning. This IS such a comforting recipe ... and, it is so wonderful that you are able to make it and serve it all the way where you are. Blessings!

I made this and it was super salty even with low sodium broth. I will omit the bullion cubes altogether next time. More salt can be added from the shaker if necessary, but we had to throw out the first batch...just too salty. Thanks.

I really like chicken and I'm using Foodsaver Gamesaver Deluxe to preserve chicken. I'm satisfied with the best vacuum sealer which is not only cheap but also has the high quality. Thank for your recipe.

I like using buttermilk pancake mix instead of Bisquick. One of the times I went to make this dish, I realized I had no Bisquick. What I had was that pancake mix. Seemed to taste better AND crust better.

I come back to this simple, but delicious receipe every time the temps start to drop and the leaves begin to change. My family of 7 adores this dish and we never have leftovers! Thank you so much for sharing this!

I make this often. Sometimes I use just corn for my veg. Another thing is that I like it better when I use buttermilk pancake mix instead of bisquick. I think it slightly sweetens the dough AND it seems to brown a little better on the top.

You go Girl...your recipe was out of this world-just amazing!!! My hubs and kids ate it up...no leftovers...Can't wait to make it again! It's going to become a weekly staple at our house. Looking forward to looking around your blog and finding more yummy recipes! Thanks and keep up the great work! New follower here! :)

Didn't work for me. I followed the instructions but it turned out way too doughy in the center. The soup flavoring did taste good but I didn't like the end result. I would make it again only omitting the Bisquick the way it is suggested and instead make biscuits to put on top. As far as others saying it was too salty, I used 1 bouillon and less sodium chicken stock. That part was good.